This twist on traditional Pot-au-Feu is made the day before it is served.
- 2 teaspoons unsalted butter
- 18 pearl onions, peeled
- 4 ribs celery, cut into 1/4-inch-thick slices
- 18 button mushrooms
- 3 small turnips, peeled, or 12 baby turnips
- 18 baby carrots, scraped, or 3 large carrots, peeled and cut into 1/4-inch slices
- 1 bunch radishes, greens trimmed to 1/4 inch
- 3 boneless, skinless chicken breasts (about 1 pound)
- 2 cups homemade or low-sodium canned chicken stock, skimmed of fat
- 1 head romaine lettuce, outer leaves discarded
- 3 tablespoons white-wine vinegar
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Heat butter in a soup pot over medium heat.Add onions, celery, and mushrooms; toss to coat. Add turnips, carrots, and radishes; stir to combine. Add chicken, stock, and 4 cups water, or enough to cover. Bring to a boil; reduce to a simmer. Cook until vegetables are just tender and chicken is cooked through, about 15 minutes.
Fill a large bowl with water and ice; set aside.Transfer vegetables, chicken, and the stock to a bowl set in the ice bath; cool to room temperature. Cover; chill overnight.
When ready to serve, wash romaine, cut into bite-size pieces, and arrange on a platter. In a bowl, whisk vinegar,mustard, and honey. Slowly whisk in oil; set aside.
Discard any fat that has accumulated on top of chicken mixture. Shred chicken; place in a bowl. Drizzle a third of the vinaigrette over chicken. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper; toss.
Arrange chicken over greens. Remove vegetables from stock; cut into bite-size pieces. Place in bowl used to toss chicken. Drizzle with half the remaining vinaigrette, sprinkle with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, toss, and arrange vegetables around chicken on platter. Drizzle with remaining vinaigrette; serve.
SourceMartha Stewart Living, May 2000